Avsnitt
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Hello!
Welcome back to another archaeogastronomical adventure!
I couldn't help myself but having Odyssey as my inspiration for this week's episode!
As you probably have heard Christopher Nolan has his epic film Odyssey in official release this Friday 17th of July 2026 so I thought what better way to dive into the ancient Homeric epic poem than exploring their foods, cooking, dishes and the meaning of xenia, hospitality, kindness to strangers and welcoming others into ones house?
We will also dive into the real Bronze Age Greece and the archaeological discoveries there. What do these tell about feasting, communal eating and the food of the people in the Helladic world, three thousand years ago?
Enjoy!
The recommendations for this week are:
Did Roman Britain Ever End?
Nicholas J. Higham writes about the long death of Roman Britain
https://www.unseenhistories.com/did-roman-britain-ever-end-nicholas-j-higham/
Alexandra Sills:
https://www.waterstones.com/book/gladiators-in-the-greek-world/alexandra-sills//9781036130480
Welsh Smokery and shop:
https://welshsmokery.co.uk/about-us/our-story/
Love and wine
Thom & The Delicious Legacy
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Hello!
Ugly stuff? Broken Bones? The earliest archaeologists a century ago ignored these. But not my guest today!
Flint Dibble is an ancient historian and archaeological scientist who studies people, animals, and the environment in the ancient Greek world. According to his words, his goal is to make real archaeological research accessible to everyone.
With the publication of "The agropastoral debate in context: the relationship between the consumption and management of animals at Azoria on Crete" I wanted to share this conversation I had with Flint about the food in Ancient Greece. What do we know? What does the archaeological evidence tells us that is the same, similar or diverges, from the literary sources that survived the passage of time?
What animals were eaten in ancient Greece? How did the ancient Greeks prepared them? And what was the difference between home cooking and sacrificial, professional butchering and cooking for public feasts? How were the poor and the elite different in their eating habits, and how was the food cooked at home and in mobile situations? What does the isotope analysis of teeth and bones tells us about the climate through a millennia of ancient greek history, and how that affected the agropastoralism and transhumanism? When were the first chickens eaten in the Greek context?
All the above and a lot more are discussed in our conversation with the fantastic Flint Dibble!
The write up about Flint's article can be found here:
A goat’s tooth may have solved a 100‑year debate about ancient Greek farming
https://theconversation.com/a-goats-tooth-may-have-solved-a-100-year-debate-about-ancient-greek-farming-285839
The article:
https://link.springer.com/article/10.1007/s12520-026-02512-7
Flint's YouTube channel:
www.youtube.com/@flintdibble
Music by Pavlos Kapralos
Enjoy!
Thom & The Delicious Legacy Podcast
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Saknas det avsnitt?
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Hello!
Welcome to the Recipe of the Week on a Saturday by The Delicious Legacy!
Today we're going to Mani peninsula in Southern Peloponnese to try a unique hearty dish from the mountainous villages of Barthounohoria.
Chicken smothered with onions and feta cheese!
Enjoy!
Thom
Don't forget:
The Serve It Forth Food History Festival is back on the 17th of October!
Early bird tickets on discount all July, for just £10 (plus booking fee) here:
https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2026-tickets-1992224789976?aff=oddtdtcreator
Support the podcast on Ko-Fi and Patreon for ad-free episodes!
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Hello! Brand new episode is out for all to enjoy!
Firstly, some exciting news!
The Serve It Forth Food History Festival is back on the 17th of October!
Early bird tickets on discount for just £10 (plus booking fee) here:
https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2026-tickets-1992224789976?aff=oddtdtcreator
Egyptians, Romans, Babylonians, and early Germans all are recorded as using minerals and/or manure to enhance the productivity of their farms. The use of wood ash as a field treatment became widespread. But the secret to a fertile soil was always human waste. In Japan "night soil" was a precious commodity.
How did we ended up today being disgusted by our own waste and wasting it far, far away from us, polluting our oceans? And why are the Minoans to blame?
A recent article made headlines around the internet and it was mentioned in many good news stories around the internet. It went like this: “Scientists are aiming to grow 4,500 trees at a national park with the help of fertiliser made from urine collected from festivalgoers.
Links about today's episode subject:
Minoan plumbing: https://toilet-guru.com/minoan/
Can’t see the wood for the wees: Urine from festivalgoers turned into fertiliser
https://www.standard.co.uk/news/science/scientists-trees-hampshire-bristol-welsh-b1277509.html
The Other Dark Matter
https://www.amazon.co.uk/Other-Dark-Matter-Science-Business/dp/022661557X
https://www.bbc.co.uk/future/article/20240116-the-dark-earth-revealing-the-amazons-secrets
Music by Pavlos Kapralos
Much love,
Thom
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Hello!
Brand new episode is out for all of you lovely subscribers!
This time we are going to the hard and unforgiving landscape of Mani Peninsula in Southern Greece. Peloponnesos!
Vendettas lasting decades... Towering villages in inhospitable mountains...Rocky and barren peninsulas with crystal clear azure waters. The landscape of Mani is unique, and so are it's people!
We are looking for the traditional foods, recipes and ways of cooking as well as ingredients, the simple, hearty things that these unconquerable people ate the past few centuries! What is the role of olives and olive oil in their life, economy and cuisine? What is 'Syglino'? what is 'Sfela'?
What was the role of quails in people's diets? How do you bake a whole quail in bread and how to preserve it in olive oi?
Why so many writers and artists fell in love with the landscape of Mani? From Patrick Leigh Fermor and Nikos Kazantzakis to many others!
On top of all this I will be going through some fantastic recipes from the region, some vegetarian, some vegan, some meat dishes and some local desserts! All of course feature copious amounts of the regions fantastic extra virgin olive oil!
Links, books and further reading about Mani:
https://archive.org/details/deepintomanijour0000gree/page/n5/mode/2up
https://archive.org/details/journeytomorea00kaza/page/n7/mode/2up
More about Patrick Leigh Fermor
https://thelondonmagazine.org/article/remembering-patrick-leigh-fermor/
https://patrickleighfermor.org/video/
https://www.theguardian.com/theguardian/2011/jun/10/patrick-leigh-fermor-obituary
All this and more on today's episode!
Enjoy!
Thom
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Hello!
Welcome to your recipe of the week on a Saturday!
What is "Tanomenon Tsourvas"? and what role the yoghurt and butter plays to the cuisine of the Black Sea Greeks?
Let's find out here!
Enjoy!
Thom & The Delicious Legacy
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Hello!
*This episode was first released on April 10th 2024*
Deep in a mountain in the Pontic Alps, North-East Turkey, there's a monastery reminiscent of Tolkien's Minas Tirith; the seven-walled fortress city built on the spur of a mountain. Nestled in a steep cliff at an altitude of about 1,200 metres (3,900 ft) and facing a beautiful wooded mountain valley is Panayia Soumela Greek Orthodox monastery, dedicated to Virgin Mary. This is the heartland of the Pontic Greeks. And my journey today begun from a church with the same name, near my home town of Veria, in Northern Greece, 1800 Km away from Trabzon, deep in a forested mountain on a similar altitude...
The Pontic Greeks lived in the region of northern Turkey roughly in the areas of Trabzon, Samsun and Gerishun, Sinop for about 2 millennia before their forced expulsion and genocide.
But their food and culture remains still alive luckily for us, and even their unique Greek language which traces its lineage to ancient Greek!
So what did they eat? How they cooked their foods? And how does their cuisine differ from other Greeks, and the similarities with other Black Sea nations around...
Some spectacular videos of Panagia Soumela Monastery and countryside in Trabzon region mountains:
https://www.youtube.com/watch?v=pQb3UJVvbmM
https://www.youtube.com/watch?v=ynLcqCxCh0s
For traditional Pontic produce in Greece today go to Thessaloniki and find this guy:
http://ragian.gr/index.php?route=information/information&information_id=4
Google map link for the Thessaloniki shop:
https://maps.app.goo.gl/QJGjFiEBW4YN7W369
The farm were they age cheeses in caves, smoke their own meats and produce their pasta:
https://maps.app.goo.gl/yVQHg9HVdGDcEyWdA
More information about history and culture of Pontic Greeks:
https://pontosworld.com/index.php
And the Guardian article that inspired me to do this episode today:
https://www.theguardian.com/science/2024/apr/03/endangered-greek-dialect-living-bridge-ancient-world-romeyka
With music from Pavlos Kapralos
Enjoy!
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* Enjoy some great olive oil discounts if you buy your oil from here:
https://www.citizensofsoil.com/OLIVE10TDL
and use the code OLIVE10TDL *
Hello!
Today's interview is with the master of German Historic Food, Volker Bach! And I'm so exciting to share it with you!
What was medieval Germany? When and where do we find the first ever recipes in the German language?
What would you eat as a peasant or as an elite? And what are the influences to modern German cuisine?
Find out all the about and a lot a lot more, in today's episode!
More about Volker
Volker Bach website: The history of German food in Europe and the world
https://www.culina-vetus.de/
Kuchenmaistrey: A 15th-Century German Cookbookhttps://a.co/d/043L6kZO
Landsknecht-Cookbookhttps://www.zinnfigur.com/en/Books-Media/Books/Middle-Ages/Bach-Volker-Landsknecht-Cookbook.html?srsltid=AfmBOoqOLTUT7AsJsNF--bOsu7OdP4AfA1eL9h-fUiaoTAQzQOT5UZDH
My online food recommendations for this week:
Oyster farmer quits after pressure from royal landowner:
https://www.bbc.co.uk/news/articles/cm2k7n2jv29o
The Silk Road Gourmet
https://silkroadgourmet.com/
Fare issue 19: Athens
https://faremag.com/collections/single-print-issues/products/issue-19-athens
Importantly, enjoy some great olive oil discounts if you buy your oil from here:
https://www.citizensofsoil.com/OLIVE10TDL
and use the code OLIVE10TDL
Enjoy!
x
Thom
Support the podcast on Ko-Fi and Patreon for ad-free episodes!
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Hello your recipe of the week on a Saturday is here!
Enjoy!
Importantly, enjoy some great olive oil discounts if you buy your oil from here:
https://www.citizensofsoil.com/OLIVE10TDL
and use the code OLIVE10TDL
You can buy the books of the authors I have invited on the podcast here:
https://uk.bookshop.org/shop/thedeliciouslegacypodcast
Love,
Thom
Support the podcast on Ko-Fi and Patreon for ad-free episodes!
https://ko-fi.com/thedeliciouslegacypodcast
https://www.patreon.com/c/thedeliciouslegacy
Support this show http://supporter.acast.com/the-delicious-legacy.
Hosted on Acast. See acast.com/privacy for more information.
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Hello!
The ancient Spartan society still has a grip in our culture. We use the words laconic, and Spartan to describe austere, frugal things, and people who don't use many words, just the right ones and the exact ones. The ancient Sparta was a very weird place and certainly a lot more cruel rather than heroic.
It is time to see what their society truly was, how it functioned and what the warrior class do to survive.
Of course we can't forget their infamous black broth soup, the dish that only -supposedly- Spartans loved! How was it made? What it consisted of, and was it really tasty?
Join me to find the origin myths of Sparta, and dispel any myths that are still pervasive to this day.
Read Plutarch's Live of Lycurgus here:
https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Plutarch/Lives/Lycurgus*.html
You can buy the books discussed on the podcast here:
https://uk.bookshop.org/shop/thedeliciouslegacypodcast
My recommendations for this week include:
Eat Like an Ancient Greek Philosopher
Before attending third-century dinner parties, readers consulted this “marvelous feast of words.”
https://www.atlasobscura.com/articles/eat-like-a-greek-philosopher-oldest-fish-recipe
Yucatán Peninsula Xunankab Bee Honey
https://www.fondazioneslowfood.com/en/slow-food-presidia/yucatan-peninsula-xunankab-bee-honey/
north by sud- ouest charcuterie
Northern curing, schooled in South-West France:
https://www.northbysudouest.com/about
Music by Pavlos Kapralos.
Love & Garum
Thom
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Hello!
Happy Wednesday and hope all is well my curious archaeogastronomers!
I've been talking, thinking, cooking ancient Greek food and culture for years now but it struck me that I haven't had the chance to speak with many experts from Greece (and Greek experts for that matter) in the subject! Or at least bring them on the podcast as guests. I am more than curious to know had they think and what have they discovered. One person I was always interested to talk to, and I know of is Mariana Kavroulaki who's work I've been following online for over a decade.
So here's my interview with the amazing Greek archaeologist and food historian Mariana Kavroulaki!
I've include some extra links of the topics covered in our conversation today:
Beer in ancient Greece:
https://beer-studies.com/en/world-history/Birth-of-brewing/Archaic-beers/Crete-Greece
Franchthi Cave:
https://www.ascsa.edu.gr/uploads/media/hesperia/147874.pdf
https://www.travel.gr/en/experiences-ee/unknown-greece/franchthi-cave-and-the-dolines-of-didyma-in-the-peloponnese/
Garos episode of The Delicious Legacy and other links about the topic:
https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127?i=1000535608061
https://www.costatropical.net/almunecar/almunecar-monuments-fish-factory.php
https://costieraamalfitana.com/colatura-di-alici-di-cetara/
https://www.eyeonspain.com/blogs/luislopezcortijo/19372/a-sauce-with-a-lot-of-history-in-southern-spain.aspx
https://fuegoysal.com/en/producto/flor-de-garum-of-cadiz-andalusia/
Mariana's website:
https://historyofgreekfood.eu/about-2/
The menu from the Hellenic Centre Dinner in London in 2024:
https://helleniccentre.org/wp-content/uploads/2024/01/Feast-Menu-4.pdf
Love,
The Delicious Legacy
Thom
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*If you want to listen to the whole conversation with Jenny Linford, with the extra bits, please go to my Patreon page and subscribe from $3 dollars a month: https://www.patreon.com/thedeliciouslegacy?l=en-GB *
Hello! Brand new episode is out for your delightful ears!
It is obvious given that I often explore historical food themes, that I usually talk about food in time. But what about time IN food?
In the 60s the average US house-wife would spend 112 minutes per day in the kitchen. In 2008 this figure was down to 66 minutes per day. A survey in 2022 in the UK found that “the most time consuming chore is cooking. The average Brit spends 253 minutes per week in the kitchen cooking meals. That’s the equivalent of 219 hours per year” and also went on “On top of this, we spend an average of 98 minutes a week washing up, which equates to 85 hours a year and 170 days in our lifetime. That’s a lot of time spent in the kitchen.”
Feelings of time scarcity are increasingly widespread in industrialised societies. People are fulfilling a multitude of roles, possess an array of material goods, and want to get the most out of their leisure time, all of which influence feelings of not having enough time to get everything done. Time scarcity, or lack of time, is one of the major drivers of ultra-processed food consumption. This time crunch forces people to rely on ultra-processed foods that are ready to heat or ready to eat to buy back time. Overall, this time scarcity is an issue faced by the primary food shoppers, preparers and givers, who are disproportionately women across the globe.
My guest today Jenny Linford is a food writer, author and passionate advocate of many many artisanal food producers, cooks, farmers and so on. People who put all their time to create some amazing food for us, to feed us and keep us alive but also for something more important I think. Because food, eating together and eating well is part of what we are. So today, we are discussing these themes from Jenny's past book, "The Missing Ingredient -The Curious Role of Time in Food and Flavour" which is of course -as the title suggests!- about the role of time in food. And time is crucial, not just in the home kitchen…but throughout the whole process of growing, maturing, fermenting, distributing the food. She explores through a series of essays the interconnected and important nature of this underappreciated ingredient from seconds to years. Together we will try and bring a much needed appreciation of the patience that is required and perhaps have a pause and bring time to cooking and eating. We had a fascinating discussion which I hope you’ll enjoy!
You can buy Jenny's book here: https://uk.bookshop.org/a/17049/9780141982816
"Everything that we eat is part of a cultural legacy that we've inherited" - Sandor Katz, Fermentation revivalist
Love,
Thom
Producers, cooks and artisans mentioned on this episode:
England Preserves: https://englandpreserves.co.uk/pages/about-us
The Wasabi Company: https://www.thewasabicompany.co.uk/
Claire Clark: https://claire-clark.com/about/
Mrs. Kirkham's Lancashire Cheese: https://www.mrskirkhamscheese.co.uk/
CJ Jackson: https://www.kentseafood.com/
https://www.waterstones.com/book/great-british-seafood-revival/cj-jackson/steve-lee/9781913159856
Friis Holm: https://friisholmchokolade.dk/?srsltid=AfmBOoqomjPiETgdr3pM0wV93pZnJQb5y_byfo-IG04kMinDxfD9RToO
Best woodfire socca: https://www.chezpipo.fr/en
Music by Pavlos Kapralos
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Hello!
Brand new episode is out and it's all about philosophy this time...!
The menu is a little different today...
Suki Finn is the author of a brand new book which will be released by Icon Books in two days time, Thursday 7th of May 2026, called "What's in A Doughnut Hole? And other philosophical food for thought" where she takes us into a journey of the mind talking, and making us thing about philosophical questions in a fun and foody way! The book explores many philosophical issues from various traditions broadly falling within the themes of metaphysics (on the nature of being and reality), epistemology (on truth and knowledge acquisition), value theory (on ethical and aesthetic judgements), and logic (on formal reasoning and mathematical concepts).
Find out more on today's episode!
Also you can get the book here:
https://uk.bookshop.org/a/17049/9781526679734
On this weeks recommendations I have three things for you; An article, a cookbook, and a video.
World Crust — Pork Scratchings and Making Meat of the Scraps
https://www.pelliclemag.com/home/2026/4/14/world-crust-pork-scratchings-and-making-meat-of-the-scraps
A Taste of Madagascar: Culinary Riches of the Red Island
By Emmanuel Laroche
https://www.simonandschuster.co.uk/books/A-Taste-of-Madagascar/Emmanuel-Laroche/9798895650141
How Tudor Sailors Survived a 7 Month Journey | Salt Pork Experiment:
https://www.youtube.com/watch?v=2tWQpJ8kR5U
Music by Pavlos Kapralos.
love,
Thom
Support the podcast on Ko-Fi and Patreon for ad-free episodes!
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Have you ever eaten Stargazy Pie, or Bath Chaps? Do you like Dorset Blue? Do you know what Brawn is?
Hello!
A couple of weeks ago I embarked into a journey looking into Yorkshire food. So i thought for the sake of balance i will find some interesting food, mainly hams cheeses and pies from down south and as much specifically to west england and some unusual ingredients from the past.
so enjoy some delicious and strange recipes from the south west corner of England!
Thom
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Hello!
Every Spring in Veria Imathia Greece, there is a little tradition; People walk, have picnics or cycle among the million pink blossoming peach trees.
The spectacle of the fertile plains full of orchards in bloom from the city in the foothills of Mt Vermion and from air is magical.
Peaches have a very strong connection with my local hometown where I grew up.
But where is the peach from? What is the history of it in Greece?
And most importantly how can you cook with it?
Let's find out on this bonus episode plus three recipes with peaches!
Enjoy!
Thom
Check the blossoming peaches here:
https://www.travel.gr/experiences/paramythenio-skiniko-monadiko-stin-el/
Spicy Peach Chutney from Veria:
https://www.instagram.com/agkathas_farm?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
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The ancients, -Greeks and Romans alike- were equally worried about the relationship of health and food, and the balance between a healthy diet and a delicious one.
More so than in our days, diet played a role in preventing and curing diseases, and in fact it was one of the main areas of study even a thousand years later at medieval European medical schools.
Medical writers, doctors and philosophers of the ancient world, from Hippocrates to Galen and Oreibasius to Haly Abbas in Islamic Persia all obsessed and thought about the connection of diet and healthy body.
The notion of humours and the idea that disease was related to some imbalance of them was only one of many theories in antiquity- some of which, completely ignored them. For Galen though the definitive theory was that articulated in the Hippocratic Nature Of Man. The nature of Man was made up of blood, phlegm, yellow bile and black bile, and it was through these that the body felt pain and maintained health. If their balance was unevenly disturbed the body experienced disease.
To find out more, listen to the episode!
The music on this episode was written and performed by the incredible Pavlos Kapralos.
Find out more here: https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
Enjoy,
Thom & The Delicious Legacy
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Hello!
Today's episode is all about the lineage and heritage of ancient Greek Food.
I had the honour to talk to experimental archaeologist and food historian Mariana Kavroulaki who for decades has the project "History of Greek Food" with centre the beautiful island of Crete.
Our conversation today is entirely in Greek for the Greek audience. BUT the english version of this interview will be released in the next week or so. Just a little patience my darlings!
Music by Pavlos Kapralos
Love and Garum
The Delicious Legacy
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Hello!
Hello my curious archeaogastronomers!
il fiori di Levante—the flower of the East—as the Venetians called it. Roughly 1000 kilometres south and west of Venice, as one sails the whole length of the Adriatic sea, and then all the ionian islands, south of Cephalonia, lay Zakynthos.
Our destination today.
The cuisine there, heavily influenced of course from the Venetians; in language, techniques ingredients and style. But one dish stands out for me that also send me to a couple of rabbit holes:
Oven roasted Guinea Fowl in a tomato sauce and cheese.
Enjoy today's recipe!
x
Thom & The Delicious Legacy
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Hello!
Welcome back to another episode of The Delicious Legacy!
This time we are going to Yorkshire and explore some of it's most wonderful, unique, rare or delicious, or all the above ingredients, foods, recipes and traditions!
Further reading on some topics mentioned on today's episode:
Traditional Food in Yorkshire by Peter Brears:
https://uk.bookshop.org/a/17049/9781909248335
Patrick Rance the famous chronicler of British Cheese:
https://en.wikipedia.org/wiki/Patrick_Rance
https://archive.org/details/greatbritishchee0000ranc
Derby Dale Pie Dish:
https://www.atlasobscura.com/places/denby-dale-pie-tin-flowerbed
The story of the humble Havercake – historic Yorkshire fayre:
https://theyorkshiresociety.org/the-story-of-the-humble-havercake-historic-yorkshire-fayre/
Whitby Kippers:
https://www.thewhitbyguide.co.uk/whitby-kippers/
https://www.yorkpress.co.uk/news/25017173.whitby-smokehouse-famous-customers-marks-150-years/
Enjoy!
Recommendations for the week:
The Black Death’s counter-intuitive effect: as human numbers fell, so did plant diversity
https://insideecology.com/2026/03/07/the-black-deaths-counterintuitive-effect-as-human-numbers-fell-so-did-plant-diversity/
Gone Medieval: A Complete History of Medieval Ireland
https://podcasts.apple.com/gb/podcast/a-complete-history-of-medieval-ireland/id1564113746?i=1000756742956
BBC The Food Programme: Is Food Processing the “missing Middle’?
https://podcasts.apple.com/gb/podcast/is-food-processing-the-missing-middle/id342927791?i=1000756213923
Music by Pavlos Karpalos
Love and cheese
The Delicious Legacy
Support the podcast on Ko-Fi and Patreon for ad-free episodes!
https://ko-fi.com/thedeliciouslegacypodcast
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Hosted on Acast. See acast.com/privacy for more information.
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Hello my curious archaeogastronomers!
Welcome to another recipe of the week on a Saturday!
I’m your hungry host Thom Ntinas, and this is The Delicious Legacy podcast!
Thanks for tuning in!
On today bonus episode I’m leaving you with another lamb recipe and a little bit of a story behind the naming of it; Kleftiko, perhaps one of the most famous Greek recipes abroad....
The name of the dish derives from klephts, who were a group of Greek brigands or militiamen during the period of Ottoman rule over Greece between the fourteenth and nineteenth centuries.
But how do you cook it? And did really thieves steal sheep and cooked them underground in the mountain hideouts?
Listen and find out!
Music by Miltos Boumis and Pavlos Kapralos
Enjoy!
The Delicious Legacy
Support the podcast on Ko-Fi and Patreon for ad-free episodes!
https://ko-fi.com/thedeliciouslegacypodcast
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Hosted on Acast. See acast.com/privacy for more information.
- Visa fler
